This is probably one of the easiest and most delicious cakes I know. The combination of mirengue, cream and cherry compote makes my heart beat a little bit faster... In this recepie I use italian mirengue, it is made with syrup that you make by boiling the sugar with some water and then add it to the egg whites while you whip them.The syrup should still be warm when you add it, I know it sound a bit odd, but trust me, it will be the greatesmeringue you ever made...You can garnish the meringue with which carries you want but I really like the cherry compote to the sweet meringue , it also goes nicely with fresh cherries of course. I usually make the meringue the night before I will serve it. Its easy to just bake it in the oven and then turn off the oven and leave the meringue there while the oven cools.It becomes crispy and nice! Also remember not to decorate the cake too long before it is to be served because the meringue then loses its crispness.

180°C / 356°F.Beat the egg whites and sugar into a white meringue. Mix the water and sugar in a saucepan and boil until the sugar is melted and you have a syrup. Pour the warm syryp into the whipped egg whites while whisking . Beat for another 15 min . Form a round cake of meringue on a plate with baking paper. Bake at the bottom of the oven at 60-90 minutes or until the meringue is totally dry. Whip the cream and decorate the meringue when it has cooled off.